Chateaubriand steak

[Fernslinger]

I have a nice one sitting in the freezer that I didnt know what I was going to use it for. I have never cooked one before...think it would take to smoking or should I just grill it?

[Wildcat]

With MOST beef steaks, if you want to smoke in the Bradley you need to cold smoke, wrap in plastic wrap and place in fridge overnight then grill the next day.

I normally just hot smoke on a hardwood/charcoal smoker/grill.

Not sure about Chateaubriand.

[Caneyscud]

Fantastic cut of meat!  A few years ago, I worked for a boss who was politically active on the fundraising side.  He had a fundraiser at his favorite steak restaurant in town (Jimmy Kelly's).  I was just to show up for a few minutes, make sure everything was going as planned.  When I was suddenly pressed into action, cooking about 150 beef tenderloins.  We brushed them with walnut oil and sprinkled salt and pepper on them.  Had two grills - one gas that I had it turned up real hot.  Then had a bigger charcoal grill, I set up as indirect heat.  Would brown them up quickly on the hot gas grill, then set in the charcoal grill until they got to 120-125° for rare to medium rare.  Let rest, then sliced in big thick chunks and topped off with a pat of maitre de butter.  That was work - but learned a lot about tenderloins  ;D  Guess you could cold smoke first then grill, but then again, I think I would set up the smoker to a cabinet temp of around 200 or a little less and smoke until the middle gets 120 - 125.  Of course the outside would not be browned (seared or caramelized), but should have a good smoky flavor.  There is also a method where you cook until the middle reaches 125.  Then put a quantity of heated vegetable oil (140 to 145) into a six pack insulated cooler, then put the tenderloin in - close the lid and leave for a couple of hours.  Of course the temperature police won't like the time at less than 165, but supposedly a restaurant in Austin serves it this way.

[Fernslinger]

I was thinking about smoking in the bradley then finishing on the grill or cast iron. I may just grill it and top with a demi-glace or some sort of wine reduction.

[BuyLowSellHigh]

Two ways to go ... with smoke or no smoke

if no smoke I would use the traditional season, pan sear and then finish in a hot oven to an IT of ~ 120-125, tent w/ foil and rest 5-10 min's, slice and serve.

if smoke, set the Bradley for ~ 160 -180, season, smoke to an IT of ~ 105-115 (depends on how much of a char surface you prefer  - more char, lower initial IT), then finish with a very very hot pan or grill to an IT of 120-125, tent w/ foil, etc.

Both are wonderful, on the smoked the smoke will be delicate.

If you have it, a little truffle salt after the cook just before the foil tent is a wonderful touch.

[Caneyscud]

I was thinking about smoking in the bradley then finishing on the grill or cast iron. I may just grill it and top with a demi-glace or some sort of wine reduction.

If you like demi-glace or reduction by all means do it - but for my 2 cents worth, if I'm spending that much on a wonderful piece of meat, I don't want to mask that wonderful beef flavor with a quarter's worth of sauce.  I know lots of people do it, but if I wanted a background for some great sauce, I'd find something a little less expensive.  There are just some cuts of meat I like to honor with an honest technique - and beef tenderloin is one.  Same as with lamb tenderloin, but funny thing is I use pork tenderloin as a mere background for other flavors often. 

[TestRocket]

Or just cut that thing into two nice thick steaks and wrap a piece of bacon around each one. Season with a little garlic pepper and maybe rub on a little butter. Cook on a hot grill until rare or medium rare. Add a baked potato (garnished) and some good French bread. Dinner is served! I'll join you!  ;D

[BuyLowSellHigh]

Another great condiment with good beef is a very light drizzle or a few drops of a good balsamic vinegar.  You can also reduce the stuff to a syrup to moderate the acidity a bit and give a bit of cling. Use with a bit of restraint.

[carnie1]

Maybe its too late but I used this recipe and it was fantastic http://www.grouprecipes.com/8606/chateaubriand.html

[Fernslinger]

Not too late...I didnt defrost it yet :) Man, that looks good...although 2.5 sticks of butter will make almost anything taste good!